Amla/Indian Gooseberry/Nellikai Chutney: The richness and goodness of amla combined with the aromatic flavour of fenugreek. The bitter-sour taste of amla is well moderated by the tartness of lemons. This chutney tastes best with hot rice and ghee.
- Prep Time10Minutes
- Cooking Time10Minutes
- Amla/ gooseberries (big sized) - 8 to 9 (deseeded and chopped)
- Oil - 1 tablespoon
- Green chillies 2 - 4, according to taste preference
- Dry fenugreek (methi) seeds, roasted and powdered - 1/2 teaspoon
- Salt to taste
- Jaggery - 1/2 inch piece
- Groundnuts (dry roasted) - 1 tablespoon
- Lemon juice of 1/2 lemon
- Fresh corriander 7-8 stalks
- For tempering: Oil - 1 tablespoon
- Mustard seeds - 1 teaspoon
- Turmeric - 1/4 teaspoon
- Curry leaves 10-15 leaves
- Heat oil in a pan, add chopped gooseberries and fry well till they are tender. If it is getting brown and burnt keep adding little water in between.
- Add green chillies, sliced into halves and continue frying.
- Add salt, turmeric and roasted fenugreek powder.
- Let the mixture cool down, transfer the contents into a mixer jar.
- Add grated jaggery, groundnuts and chopped coriander and grind to a coarse paste.
- Mix in lemon juice and give a final whip.
- For tempering heat oil in a pan, add mustard seeds, turmeric powder and curry leaves.
- Pour the hot tempered oil onto the chutney just before serving.